DIRECTIONS

Place the four and salt in the bowl of a food processor fitted with the steel blade and whirl the mixture to blend. With the motor running, slowly pour the water through the feed tube. Add the olive oil and continue processing until a ball of dough is formed that is moist and holds together. If the dough seems too dry, add a few drops of water and pulse.

Gather up the dough and knead it for a few minutes on a wooden surface, adding a little flour only if the dough is sticking to your hands. Cover the dough with a bowl and let it rest for 30 minutes.

Divide the dough into quarters and work with one piece of dough at a time; keep the remaining pieces covered.

Flatten the dough slightly with a rolling pin, then thin it in a hand-crank pasta machine or us a rolling pin. Do not make the dough too thin. If using a pasta machine, thin the dough to the next to the last setting.

Cut the dough using the vermicelli or fettucine cutter. the dough is very stretchy and resilient. Place the pici on clean kitchen towels or, to dry for long-term storage, hand the pici over dowel rods.

Cut pici either 1/8 or 1/4 inch wide.NOTE: Both versions of pici can be made ahead, dried on dowel rods, and saved for future use. Pici will keep for months in a cool place loosely covered with aluminum foil.

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This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"

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My grandma and grandpa were from Italy and I miss the cooking. When I watch your show it brings me home again.

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Hello!!Let me tell you just how much my family loved your recipe"Whole Wheat Penne with Meat Sauce".The sauce was so rich, I was astonished at the flavor. Thanks again for such a great dish.

JUST LIKE GRANDMA USED TO MAKE, BRAVO!!!!

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I have been watching you for years Mary Ann, and my husband any I admire you as a very hard working lady, and we always say I would eat that because you know if Mary Ann made it, it's good.

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The amazing Mary Ann has done it again! Easy, always delicious and reminiscent of family times eating together, enjoying the food and each other. It doesn't get any better than that!

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I grew-up watching my mother watch your show, and now I watch it! I enjoy when you speak of your family traditions and recipes. I come from a Spanish Catholic Family of 11 not counting my parents! So Mary Ann, very much like you; Family,Food and Tradition went hand in hand. My Favorite food to eat is not Spanish Food, it is Italian Food! My Brother's & Sisters love me to cook spaghetti with both sausages and meatballs! Thank You for all you do!

— Theresa

Hi Mary Ann. OMG!Your Pistachio Dusted Pork Chops were to die for! We loved them, they were a big hit, and they are definitely worth repeating. My husband thought he wouldn't like the pears & dried apricots but they were d-e-l-i-c-i-o-u-s! His 88 yr old father, who is originally from Nicolosi, thought that I served him too much but he cleaned up his plate! Love you, love your show, love your spunk and no nonsense, professional approach to cooking. Thank you for teaching us about Italy and giving us so many wonderful cooking tips!